Fish sauce

Fish sauce is much used in South-east Asian cooking[?] to add saltiness to the dishes. Asian fish sauce is made from anchovies, salt and water, and it needs to be used in extreme moderation because it is intensely flavoured.

---

Here is a recipe from the 1881 Household Cyclopedia for an antique fish sauce.

Take 1 pound of anchovies, a quart of claret, of a pint of white wine vinegar, 1/2 an ounce of cloves and mace, 2 rages of ginger sliced, a little black pepper, the peel of a lemon, a piece of horseradish, a large onion, a bunch of thyme and savory; set all these over a slow fire to simmer an hour, then strain it through a sieve; when cold put it in a bottle with the spice, but not the herbs. To a large coffeecupful cold, put a pound of butter; stir it over the fire till it is as thick as cream; shake the bottle when used, and put no water to the butter.

see Wikipedia Cookbook